Easter fudge
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5 from 2 votes

Easter fudge

This Easter fudge recipe is divine – soft, chocolatey fudge topped with cream eggs and mini eggs, it really does make the perfect Easter indulgence.
Prep Time30 mins
chilling time2 hrs
Total Time30 mins
Course: Dessert
Cuisine: British
Keyword: chocolate, easter
Servings: 36
Calories: 158kcal
Author: cookingwithmykids


  • 700 g chocolate we used a mixture of milk and dark.
  • A large knob of butter
  • 1 395g can sweetened condensed milk
  • 4 Cream eggs
  • Small packet of mini eggs


Add everything to a heat proof bowl

  • Break the chocolate up into small pieces and put them into a heatproof bowl.
  • Add the butter and condensed milk to your bowl.

Cook the Easter fudge

  • Using a double boiler (a pot of simmering water with a bowl placed on top, making sure the bowl doesn’t touch the water)
  • Leave the fudge to cook on a low heat until it has fully melted, stirring it occaisionally.

Leave the fudge to set

  • Line an 8 inch baking tray with baking paper. You can use a larger or smaller tin if you want thicker or thinner fudge. Pour the fudge in and press down with the back of a spatula.

Decorate your fudge

  • Using a sharp knife chop the cream eggs in to rough quarters and half the mini eggs. Arrange the eggs on top off the fudge.
  • Put the fudge in the fridge for a few hours until it has set.
  • Cut into small squares and enjoy.